½ - ¾ cup agave, honey (again, not vegan), maple syrup or rice syrup
½ cup raw cacao powder
1 teaspoon vanilla extract
¼ teaspoon salt
water as needed to help the blending process.
Instructions
For the chocolate chunks:
First mix together the melted coconut oil, salt, vanilla and agave. Then sift in the raw cacao powder and stir with a spatula until everything is well incorporated. Pour the mixture into a cake pan and refrigerate until hard, about 1-2 hours. Remove from the pan and chop into chocolate chips. Keep this mixture refrigerated. This will stay good in your refrigerator indefinitely.
For the gelato
Blend everything well until smooth and process in an ice cream maker according to the manufacturer’s instructions. Fold in the chocolate chips by hand before putting the finished ice cream in the freezer.
For the chocolate sauce
Blend all ingredients an a blender until smooth. If stored in the refrigerator this sauce will keep for at least a month.
To assemble the sundae top the gelato with walnuts and fresh fruit (strawberries), chocolate sauce and more chocolate chips.
Recipe by Plant Craft at https://www.rachelcarr.com/mint-chocolate-chunk-gelato/